BANANA GLACE
This double-strength banana dessert beats a banana split halfway to Dakar! Served with an excellent demitasse, it is a delicious and sophisticated dessert. Posted for ZWT 2006.
Provided by SusieQusie
Categories Dessert
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a blender, beat mashed bananas, cream and sugar until frothy.
- Pour into freezer trays and freeze for 1 to 2 hours until partially firm.
- Cut 8 bananas in half lengthwise and then in half across.
- Place 4 pieces in a row side by side on a dessert plate.
- Spread the frozen bananas uniformly over the fresh bananas.
- Sprinkle with toppings.
- Serve immediately.
Nutrition Facts : Calories 423.3, Fat 23.6, SaturatedFat 14, Cholesterol 81.5, Sodium 24.8, Carbohydrate 55.2, Fiber 4.8, Sugar 34.5, Protein 3.6
BANANA BREAD WITH CHOCOLATE CHIPS AND CHOCOLATE GLAZE
Provided by Food Network Kitchen
Time 1h15m
Yield one 9-by-5-inch loaf or three 6-by-3-inch mini loaves
Number Of Ingredients 19
Steps:
- Make the banana bread: Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan or three 6-by-3-inch mini loaf pans.
- Whisk the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a large bowl. Add the chocolate chips.
- Whisk the eggs, melted butter, yogurt, vanilla and orange zest (if using) in a medium bowl. Stir in the mashed banana. Fold the banana mixture into the flour mixture until just combined.
- Spread the batter in the prepared pan(s). Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf or 35 to 40 minutes for mini loaves. Cool 30 minutes in the pan(s) on a rack, then turn out onto the rack to cool completely.
- Make the glaze: Whisk the confectioners' sugar, cocoa powder, milk, vanilla and salt in a bowl. Pour over the cooled banana bread and let set, 15 to 20 minutes.
EASY CARAMELIZED BANANAS
These are great for breakfast over pancakes, waffles, french toast, crepes, oatmeal, etc. Or serve with low fat ice cream and toasted macadamia nuts for dessert. You can use regular tub margarine or butter in place of the cooking spray. However, this will double the cooking time, and make for a crunchier stickier outside to your banana.
Provided by Maito
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Slice bananas into thick coins or lengthwise strips, depending on your preference.
- Pour sugar onto a plate. Roll bananas in sugar, until completely coated.
- Spray a medium size nonstick pan, and heat over medium high heat. Add bananas and sugar.
- Cook bananas until light to golden brown underneath, about 4-5 minutes (you can lift with a spatula or fork to peek). Be careful not to overcook or burn them (if you smell them browning, or see color in the pan, flip them right away). Keep in mind these times will vary, depending on your stove.
- Gently flip bananas over to brown other side, turning heat down to medium. The second side will brown in about one minute.
- Transfer to a plate that has been coated with cooking spray (otherwise they may stick - they are ooey gooey and sticky!) and serve. Alternately, slide them right onto your ice cream or breakfast food.
- Soak pan in hot water to facilitate cleaning.
BANANA POUND CAKE WITH CARAMEL GLAZE
Rich delectable Bundt® cake that won over the in-laws from the original banana cake they had used for years!
Provided by Swanee Speed
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 4h
Yield 14
Number Of Ingredients 18
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Combine flour, baking powder, baking soda, and salt in a bowl. Set aside. Grease and flour a fluted tube pan.
- Beat 1 cup of butter, shortening, 2 cups of brown sugar, and 1 cup of white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the bananas, followed by the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in 2 teaspoons of vanilla extract with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the pecans; mixing just enough to evenly combine. Pour the batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 20 minutes.
- Meanwhile, prepare the glaze. Heat 1/2 cup of butter, 1/4 cup of brown sugar, 1/4 cup of white sugar, 1 teaspoon of vanilla extract, and heavy cream in a saucepan over medium heat. Stir continuously until the sugars have dissolved, then gently simmer for 1 minute. Pour over baked cake while still in the pan. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 625.4 calories, Carbohydrate 70.8 g, Cholesterol 125.2 mg, Fat 36.5 g, Fiber 2.3 g, Protein 6.7 g, SaturatedFat 16.5 g, Sodium 406.2 mg, Sugar 45.6 g
BANANA BUTTER ICING
Can be used on banana cake, white cake or peanut butter cake.
Provided by Carol
Categories Desserts Frostings and Icings
Yield 11
Number Of Ingredients 5
Steps:
- Cream together butter, banana, lemon juice and vanilla. Slowly beat in confectioners' sugar, adding more if needed to make a nice fluffy, spreadable icing. Makes about 2 1/3 cups.
Nutrition Facts : Calories 184.6 calories, Carbohydrate 37.7 g, Cholesterol 11.1 mg, Fat 4.3 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 2.7 g, Sodium 30.2 mg, Sugar 36 g
FROZEN CHOCOLATE BANANAS
These crowd-pleasers are loaded with potassium and antioxidants. Double the recipe for playdates and parties.
Provided by Victoria Granof
Categories Chocolate Dessert Kid-Friendly Mother's Day Banana Cookie Vegan Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher Freeze/Chill Wheat/Gluten-Free Frozen Dessert Small Plates
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- 1. Line a baking sheet with nonstick foil or parchment paper.
- 2. Cut the bananas in half and insert a Popsicle stick into each half, as shown. Place them on the baking sheet and freeze for 15 minutes.
- 3. Meanwhile, melt the chocolate with the oil in a Pyrex measuring cup in the microwave (check it every 30 seconds) or in a half-full pan of simmering water (about 2 minutes). Stir until smooth.
- 4. Roll each banana half in the chocolate, then quickly sprinkle with your topping (if using).
- 5. Freeze until the chocolate sets, 30 minutes. Serve or freeze in an airtight container for up to a week.
MY FAVORITE GLAZED BANANA CAKE
I've searched high and low for the *perfect* banana cake; well, I think I've found it! This is moist and delicious, easy to make, and the perfect way to use up the oldest, blackest bananas you can find. The glaze topping is a nice change from the typical cream cheese icing, because it's not overpowering--it really allows the full flavor of the banana cake to shine through. Use your choice of ground walnuts or ground pecans in this cake--I've tried both, and either one works fine. I hope you enjoy this recipe as much as I do !! I think it's just fantastic!! (Chris says it reminds him of Entemann's banana cake, only better! How's that for a compliment!) Number of servings depends on how big you make your slices.
Provided by TGirl
Categories Dessert
Time 40m
Yield 16-18 serving(s)
Number Of Ingredients 18
Steps:
- In mixing bowl, cream butter and sugar until light and fluffy.
- Add eggs, one at a time, combining well, then add vanilla.
- In seperate bowl, combine all dry ingredients (flour, salt, spices, baking powder, and baking soda).
- Add dry ingredients to creamed butter mixture, alternating with milk and bananas (you can combine milk with mashed bananas to make this step easier).
- Stir in nuts, and pour into a greased 9 x 13 inch baking dish.
- Bake at 350 degrees for 30-40 minutes, or until done (insert toothpick or caseknife into center of cake-if it is clean when removed, cake is done).
- Allow to cool in pan before glazing.
- GLAZE: Cream butter and sugar, then add vanilla and just enough milk to reach spreadable consistency-you may need as much as 4 tablespoons.
- Decorate surface of glazed cake with nuts, if desired.
- This cake refrigerates very well, making it a great"make ahead" dessert.
- For OAMC, freeze slices of unglazed cake-allow cake to thaw before glazing.
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